Irpan, - (2014) STUDI PEMBUATAN BEKASAM Pengaruh Kuantitas Garam pada Pembuatan Bekasam Terhadap TingkatKeasaman, dan Degradasi Karbohidrat, sertaLemak. Other thesis, Politeknik Negeri Sriwijaya.
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Text (BAB I PENDAHULUAN)
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Text (BAB II TINJAUAN PUSTAKA)
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Text (BAB III METODELOGI PENELITIAN)
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Text (BAB IV HASIL DAN PEMBAHASAN)
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Text (BAB V KESIMPULAN DAN SARAN)
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Text (DAFTAR PUSTAKA)
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Abstract
Fishis one of themanysources ofanimal proteinconsumed by peoplebecause it is relativelyeasy to obtainandaffordable. There aresomanyfish thatneededa waytopreserveone of themmadebekasam. Bekasamis one waytopreserve foodby fermentationisdonetraditionallyby mixingfish, rice, andsaltwith afermentation timeof about 4-7days. This studyaims to determine thelevel ofchangeCarbohydrates, fatin fish, and acidityduring the manufacturing processbekasamwhichaffectedthe quantityof salt. The process of makingthisbekasamarefishthat have beencleanedmixedwithsalt, riceandstored incontainersfor 4-7days. Bekasamismade witha differentquantity ofsaltis25grams, 50gramsand75grams. The results ofthis study arecarbohydratesdegradationofthe initiallevels of6% to 0.48% andthe reverseforfatacidityincreased. Thefatcontent ofitsinitial2% increase to8.24%while theacidof0.25Nto 1.375N.The quantitythereofintoaffectandan increase infattyacids, as well asinhibiting thedecrease incarbohydrates. The conclusion ofthis research thatotherwisedegradedcarbohydrate levelsforfatandaciditylevelsincreasedduringthe makingbekasam. Keywords: Fish, Bekasam, pH, Carbohydrate, Fat.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Fish, Bekasam, pH, Carbohydrate, Fat. |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 18 Jan 2016 04:41 |
| Last Modified: | 18 Jan 2016 04:41 |
| URI: | http://eprints.polsri.ac.id/id/eprint/937 |
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